http://durgan.org/2017/March%202017/28%20March%202017%20Brussels%20Sprouts%20Seedlings./HTML/ 28 March 2017 Brussels Sprouts Seedlings.
Six Jade Cross Brussels sprouts were started under LED lights in a 23 liter pail with a small fan for some air movement. When the plants are established they will be housed in the greenhouse until planting time outdoors about the middle of May. They are slightly cold tolerant.The lamp setup is ideal for a small quantity of plants. Six plants are my requirements. Jade Cross is a hybrid and produces a perfect plant of sprouts. The seeds were germinated under a wet paper and sprouted in three days.
http://durgan.org/2017/March%202017/23%20March%202017%20Chitting%20Potatoes/HTML/ 23 March 2017 Chitting Potatoes
Sixteen Red Russet and eighteen Brown Russet potatoes were purchased from a supermarket and prepared for chitting in soil. Experience has indicated that soil chitting makes for a very strong root system prior to planting outdoors about 1 June in my Zone 5. Planting in June inhibits the infestation of the Colorado Potato Beetle, since they have nothing to lay eggs on, when they first emerge from the soil in the Spring. The potato growth is not reduced much since they are growing in the pots. Expectation is four pounds plus of new tubers from each plant for a total weight of 136 pounds, which meets my storage requirements. At maturity my potatoes store for six months in my basement root cellar.
http://durgan.org/2017/March%202017/5%20March%202017%20Gruel/HTML/ 5 March 2017 Gruel
Gruel is made as required and a bowl is ingested every morning for breakfast. It is stored in sealed plastic container and frozen until required. This completely replaces any commercial breakfast cereal.
Ingredients are red fife sprouted wheat two liters which take about three days to sprout. Nixtamalized Indian corn, colored, from my garden. It was nixtamalized previously and dehydrated. Half a liter of almonds, half a liter of flax, and half a liter of raw sunflower seeds. Each grain is blended into a slurry. All are mixed in a double boiler and cooked for two hours. The end product is stored in sealed plastic containers and frozen until required. A bowl is ingested for breakfast daily with milk. It is assumed to be nourishing and basically replaces all commercial cereal.
http://durgan.org/2017/March%202017/4%20March%202017%20Garlic%20Preparation%20to%20eat%20raw/HTML/ 4 March 2017 Garlic Preparation to eat raw
Garlic is touted to be beneficial, particularly raw garlic if a small amount about a tablespoon is ingested daily. A problem is the garlic is very hot and difficult to ingest raw. Also garlic must be crushed and allowed to rest for at least 15 minutes prior to using to get minimum benefit.
Mine is prepared using kefir which I ingest daily. The kefir is similar to cottage cheese and tends to reduce the garlic sting, not completely but it is made tolerable. The garlic is prepared by crushing in a tortilla press to remove the skin. This is by far the best method of removing the garlic skin. Then the cloves are chopped and crushed finely in an OXO chopper. The fine crushed garlic is allowed to rest at least 15 minutes to get maximum benefit. A tablespoon is then mixed with the kefir and ingested daily. Excess chopped garlic is stored in a tight plastic container and stored in the refrigerator. A large garlic bulb stores for about four days. Pictures depict the process.
http://durgan.org/2017/February%202017/23%20February%202017%20Starting%20Tomato%20Seeds/HTML/ 23 February 2017 Starting Tomato Seeds(Black Krim)
Five pots of black Krim tomato seeds were started. Last year seed was placed between two sheets of paper towel to confirm viability. Some innovations this year. Five pots are placed in a 23 liter bucket with a fan and a LED light. For now it is an experimental set-up. Main purpose is to see if large stem plants can be obtained. After the plants are established they will be accommodated in the greenhouse utilizing Sunlight.
http://durgan.org/2017/February%202017/25%20February%202017%20Tomato%20Seedlings/HTML/ 25 February 2017 Tomato Seedlings
Two days after planting sprouted seed they have grown. The light used is a LED, 18 watt consumption, (90Watt equivalent) bright white,1500 lumens from Home Depot. Fan for moving air. Temperature is about 28C.
http://durgan.org/2017/March%202017/2%20March%202017%20Black%20Krim%20Tomatoes/HTML/ 2 March 2017 Black Krim Tomatoes
Seven days growth. The lighting system is a success. The plants are strong an not leggy.
http://durgan.org/2017/March%202017/4%20March%202017%20Nine%20days%20growth%20unde r%20LED%20lamp/HTML/ 4 March 2017 Nine days growth under LED lamp
Five Black Krim growing under LED lamp, nine days from planting. The plants are not leggy and appear strong. They are watered from the bottom about every four or five days.
http://durgan.org/2017/March%202017/8%20March%202017%20Tomato%2013%20days%20under%20LED/HTML/ 8 March 2017 Tomato 13 days under LED
Black Krim tomatoes grown under LED lamp in a pail thirteen days from planting. A fan is used for some air movement. The plants are exceptionally strong and healthy.
Twenty two days under LED lamp. Very successful seed start.
http://durgan.org/2017/March%202017/24%20March%202017%20Black%20Krim%20Seedlings/HTML/ 24 March 2017 Black Krim Seedlings
Growth from germination after 30 days indicating the efficiency of relatively cheap LED lamps from the local hardware store.These lamps are cool running and should revolutionize home growing under lights.
http://durgan.org/2017/March%202017/26%20March%202017%20Black%20Krim%20to%20larger%20pots/HTML/index.htm 26 March 2017 Black Krim to larger pots
The cup pots were getting too small for the Black Krim tomato plant roots, so were moved to larger pots. The pots were placed in containers to facilitate bottom watering. Plants will be kept in the greenhouse until ready for outdoor planting about 25 of May. They are on a heating pad, since the greenhouse is inadequately heated if temperature falls much below freezing.
http://durgan.org/2017/February%202017/16%20February%202017%20Lentil%20Smoothie/HTML/ 16 February 2017 Lentil Smoothie
Lentils are readily sprouted in about three days. Soak 1/4 cup in water for 24 hours, place in sprouting basket and change water about twice per day and in three days the lentils sprout. Only small shoots are required to release nutrients. The sprouts are placed in a blender and mixed with juices into a smoothie. In this batch I used, mixed vegetable, tomato, apple, and concord grape. I drink about two glasses per day. A new batch is made every morning.Lentils were chosen due to being low cost, readily available, and they sprout readily. Other sprouts of choice may be used.
http://durgan.org/2017/February%202017/11%20February%202017%20Sweet%20Potato%20Slips/HTML/ 11 February 2017 Sweet Potato Slips
My sweet potato slips were started too early so they are being cut back as required and will be kept alive until planting time about the end or May. They have been touched by frost, since my greenhouse is not ideal as for temperature when the outside gets below about minus 10C. There is a heating mat under the pots.
http://durgan.org/2017/January%202017/28%20January%202017%20Lentil%20Sprouts/HTML/ 28 January 2017 Lentil Sprouts
Lentils make convenient sprouts. Half a cup of raw seeds is processed into sprouts in three days. The finished product can be eaten raw, blended into a smoothie, stir fried, added to soups, and salads. Lentils are low cost, keep for long periods,and make a fresh vegetable item during the off season growing season.
http://durgan.org/2017/January%202017/23%20January%202017%20Flowering%20Stage%20Start/HTML/ 23 January 2017 Flowering Stage Start
The plant is placed in the flowering stage by giving it light for 12 hours and then 12 hours of darkness. A commercial leaf bag was chosen with a pail inside in which the plant is placed. Apparently this process takes about six weeks to two months.
http://durgan.org/2017/January%202017/23%20January%202017%20Sprouted%20Wheat%20Bread/HTML/ 23 January 2017 Sprouted Wheat Bread
Four loaves about 1000 grams each were made using sprouted wheat and whole wheat flour for mixing. The wheat was Red Fife and it sprouted in 4 days. Sprouting is terminated when the sprouts appear, meaning there is no advantage in allowing the shoots to get long. The mixing flour was ground up grain not sprouted. The usual method is to dry and grind the sprouted grain, but I simply made a slurry and used ground whole wheat flour to modify for the bread making. Other ingredients were two tablespoons of salt, three teaspoons of yeast, three tablespoons of white sugar, and a quarter cup of sunflower oil.
The balled, kneaded dough was allowed to rise for about two hours until double in size, then shaped into four loaves and these were allowed to rise about one hour in the greased baking pans before baking at 350F for 45 minutes. Whole wheat bread does not rise as much as when made with lighter flour. This bread is all whole wheat, but not all sprouted whole wheat. I ingest one thick slice daily and a loaf lasts about on week.